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Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!
- 1 lb beef flank steak, cubed
- 1 cup dried beans, one variety or mixed
- 1 cup pearl barley
- 2 yellow onions, cut in quarters
- 6 red potatoes, peeled or scrubbed with skin on
- salt, pepper, onion powder to taste (you'll need a lot more than you think)
- 1 (14 ounce) can baked beans (optional)
- 1 slice kishka (optional)
- 3 tablespoons honey (optional)
- 2 tablespoons ketchup (optional)
- 1 teaspoon chili powder (optional)
- Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!